Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage
Abstract Application of supercritical carbon dioxide for processing of food products has an impact on microbial inactivation and food quali…
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Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage
Abstract Application of supercritical carbon dioxide for processing of food products has an impact on microbial inactivation and food quality. This technique is used to preserve t…